FOOD INTOLERANCE NETWORK FACTSHEET
The bread preservative (282)
• 280 Propionic acid
• 281 Sodium propionate
• 282 Calcium propionate -
most commonly used preservative in bread
• 283 Potassium propionate
• Whey powder – see below
The use of calcium
propionate (282) as a preservative in bread became widespread in
Calcium propionate and the
other propionates (280-283) occur naturally in many foods and dairy products
like Swiss cheese. In small amounts they are not harmful but, as with other
additives, the effects are dose related. Very few people will be affected by
two slices of preserved bread but effects are cumulative, so can build up
slowly over days or weeks, varying with the dose. This makes identification of
the cause of symptoms extremely difficult. Like all additives, this
preservative was not tested before approval for its effects on children's
behaviour and learning ability.
How does it affect
people?
Reactions can be anything
from the usual range of food intolerance symptoms: migraine and headaches;
gastro-intestinal symptoms including stomach aches, irritable bowel, diarrhoea,
urinary urgency, bedwetting; eczema and other itchy skin rashes; nasal
congestion (stuffy or runny nose); depression, unexplained tiredness,
impairment of memory and concentration, speech delay; tachycardia (fast heart
beat); growing pains, loud voice (no volume control); irritability,
restlessness, inattention, difficulty settling to sleep, night waking and night
terrors.
Propionates are one of the
most difficult additives to avoid because their use is widespread and they are
in a healthy food that is generally eaten every day. In less than one
generation, many Australians have gone from eating none of this preservative to
eating it every day of their lives.
Isn't it important to
keep our bread fresh?
Contrary to what the food
industry would like you to believe, this additive is not to keep your bread
fresh. Calcium propionate (282) is added to inhibit the growth of mould. There
is no mould on a freshly baked loaf of bread, so why use a mould inhibitor?
Bakers who keep their work benches and slicer blades clean and mould-free, by
wiping with vinegar every day, do not need this additive. However, bakers in
large factories prefer the less time-consuming method of "fogging"
their equipment with a chemical spray. Putting hot loaves in plastic bags makes
the problem worse. Preservative 282 allows for sloppy hygiene. It is for the
convenience of the manufacturer not the consumer.
How will I know if I am
affected?
Very few people realise
they or their children are affected by this additive, because if you eat it
every day, your problems will seem to come and go without any obvious cause.
Some people notice a difference within days if they switch to preservative free
bread. This is sometimes a sign that other additives and some natural food
chemicals could be a problem too. Babies can be affected through breastmilk.
Two stories
- My breastfed baby son screamed for the first 3˝ months
of his life all day and half of the night until my doctor got me onto a
dietitian for the elimination diet. He reacts when I eat most additives
but the bread preservative is the worst. He screams in agony within 24
hours and often gets a red rash on his face, back and stomach.
Before we tried the diet, we were hospitalised twice because I just
couldn't cope. -
- My daughter is nearly 5 years old. When we did the
elimination diet we found that she reacts to the bread preservative, some
other preservatives and MSG. Her reactions to the bread preservative range
from temper tantrums to very moody pre-diet behaviour. This includes
hitting and annoying her brother and sister if they are trying to do
homework or just generally whingy and very demanding behaviour and
refusing to do as requested. At night, she wakes up from 1 to 5 times per
night and walks the house. When we put her back on to preservative-free
bread her behaviour changed back to good behaviour within 3 or 4 days. - Moya
Connell, Qld
In Australia, propionates
are now permitted in other products such as cheese or fruit juice but we have
not yet received any complaints about these items. A mother in the US who was
keeping her son on a propionate-free diet noticed a big reaction after a pizza.
When she asked, they told her their pizza crusts were propionate-free but the
cheese was "just loaded with it".
Watch out for whey
Propionibacteria can be
cultured in whey powder as a method of using natural 282 preservative without
having to declare it on the label. Avoid breads containing whey or whey powder,
even if marked "preservative free". This potential problem applies
only to whey powder in bread and other bakery products such as croissants, and
does not apply to whey powder in icecream.
Q. We are still unclear about the
relationship between whey and calcium propionate. I read that whey in bread
should be avoided because it acts like natural calcium propionate. What I'm not
sure about is the effect of whey when in foods other than bread. Specifically,
we have been buying carob buttons from a local health food store and whey is an
ingredient. My wife in particular is concerned about this. She does not want to
bake them into cookies for fear of having a reaction. Is this a legitimate
concern?
A. The only whey powder you have to
avoid is whey powder that has been cultured with propionibacteria, but
unfortunately, you can't tell whether it has been cultured or not because some
manufacturers specify 'cultured whey powder' and some don't. Obviously, it
should be mandatory to list cultured whey powder, but that's a battle for
another day. In the meantime, it is probably safe to assume that whey powder in
baked products such as bread, cakes and croissants has been cultured, and whey
powder in anything else, including carob buttons, icecream and any other dairy
products has not been cultured and is safe to eat.
Where can I buy safe
bread?
See Factsheet on safe bread.
The information given is not intended as
medical advice. Always consult with your doctor for underlying illness. Before
beginning dietary investigation, consult a dietician with an interest in food
intolerance. You can find a supportive dietitian through the Dietitians
Association of
© Sue Dengate update June 2006
